Vico Monster Munch Salted Flavour, 85g

Product Information

I had just finished draping modeling chocolate over rice krispies treat balls to make ghost pops and thought I could use the egg roll wrappers to do a similar thing.

Lay each ghost out onto a baking sheet, lined with a baking mat and apply some butter on top of each. Roll pieces of parchment paper or foil up into golf ball-sized balls and place them on top of the muffin cups, leaving plenty of room in between each for the egg roll wrappers to drape. Brush egg wash over the egg roll wrapper, but don't brush directly over the face or the edible ink may smear. Potatoes, Vegetable Oil (Sunflower, Rapeseed Oil - in varying proportions), Rice Flour, Yeast Powder, Sugar, Salt, Yeast Extract Powder, Natural Flavouring, Acidity Regulator (Sodium Bicarbonate E500ii), Citric Acid, Carob Flour. This is a great idea- and seems simple enough that I might be able to make them for dessert one week-night after dinner!

I made these today with some leftover wonton wrappers, using a mini muffin tin and marble-size balls of parchment. Add to the South African experience by enjoying ghost pops at your next braai as an accompaniment or evening snack, these Pops are the perfect way to spice things up. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. Ingredients: 23% dehydrated potato, 21% sunflower oil, corn starch, BLE flour, potato starch, flavoring salty base (natural flavor, powdered lactose powder, powdered cheese, tomato powder), sugar , salt, spice, emulsifier: mono- and diglycerides of fatty acids, yeast. Ingrédients : Pomme de terre déshydratée 23%, huile de tournesol 21%, amidon de maïs, farine de BLE, amidon de pomme de terre, base arômatisante salée (arôme naturel, LACTOSERUM en poudre, FROMAGE en poudre, tomate en poudre), sucre, sel, épice, émulsifiant : mono- et diglycérides d'acides gras, levure.

Mix until dough is smooth and elastic, about 4-5 min (dough should be slightly sticky to the touch). A l’apéritif en compagnie des parents ou lors d’un petit creux après le sport, ils seront aussi appréciés comme accompagnement en complément d’un repas équilibré.Using a sharp knife (I tried using a plastic knife but the dough was so elastic it didn’t really work well), cut out the dough in the shape of a ghost (If I had thought ahead I would have actually bought a cookie cutter in the shape of a ghost. After experimenting, I found that if I brushed an egg roll wrapper with egg wash, sprinkled on some sugar, and draped it over the underside of a cupcake pan, I could create a cool ghost-shaped treat. That's why we seek out new and intriguing flavours from around the world, to give our award-winning snacks that extra-delicious twist. I had to add a little more but all in all, you want to make sure that the dough isn’t sticking to the sides of the bowl.